FILLING:

1. In a saucepan, saute the onion, peppers, and garlic in 3 T. butter on medium heat for 5 minutes. Meanwhile, rinse and drain 1 – 15 oz. can of black beans.
2. In a large bowl, combine the beans, 1- 4oz. can of chopped green chilies, 4 cups of cooked, shredded chicken, and 1/2 cup frozen corn.
3. Stir in the sautéed vegetables, 1/2 cup chopped cilantro, 1/2 tsp. cumin, 1/2 tsp. salt, and 1 T. fresh lime juice.

SAUCE:

1. In the same saucepan as you saute your vegetables, melt 3 T.  butter.  Whisk in 1/4 cup white flour, 1 tsp. ground coriander and 1 tsp salt. Cook this flour mixture for two minutes on low to medium heat or until thick.
2. Whisk in 2 1/2 cups chicken broth until smooth and bubbling. Then turn off the heat and whisk in 1 cup sour cream, 1/2 cup shredded Monterey jack cheese, and another T. of fresh lime juice.

ASSEMBLE

1. Stir in 1/2 cup of the cream sauce into your bowl of filling.
2. Grease a 13×9 casserole pan with either butter or a bit of the sauce. Fill 1 – 10 inch tortilla with a heaping 3/4 cup of filling. Roll the tortilla into the pan and tuck in the sides. Repeat this 7 more times until you have 8 filled tortillas.
3. Pour the remaining cream sauce on top of the filled tortillas and top with 1 cup of shredded cheese and 1/4 cup chopped cilantro.
4. Bake in a 350˚ F oven for 35 – 40 minutes or until golden and bubbly.